- Healthy recipes
- Healthy snacks
- Healthy lunches
- Healthy chicken recipes
- Healthy fish recipes
- Healthy vegetarian recipes
- Main Ingredient
- Chicken
- Pasta
- Vegetables
- Fish
- Beef
- Eggs
- View more…
- Special Diets
- Vegan
- Vegetarian ideas
- Gluten-free
- Dairy-free
- Budget recipes
- One-pan recipes
- Meals for one
- Breakfast
- Desserts
- Quick fixes
- View more…
- Baking recipes
- Cakes
- Biscuit recipes
- Gluten-free bakes
- View more…
- Family recipes
- Money saving recipes
- Cooking with kids
- School night suppers
- Batch cooking
- View more…
- Special occasions
- Dinner party recipes
- Sunday roast recipes
- Dinner recipes for two
- View more…
- 5 Ingredients Mediterranean
- ONE
- Jamie’s Keep Cooking Family Favourites
- 7 Ways
- Veg
- View more…
- Nutrition
- Features
- Cheap eats
- Healthy meals
- Air-fryer recipes
- Family cooking
- Quick fixes
- View more
- How to’s
- How to cook with frozen veg
- How to make the most of your oven
- How to make meals veggie or vegan
- View more
- More Jamie Oliver
- YesChef x Jamie Oliver
- Cookbook Club
- Jamie Oliver Group website
- Jamie Oliver Cookery School
- Ministry of Food
- Vegepedia
Pan-seared lamb
With fresh basil, tender new potatoes & green pesto
- Gluten-freegf
With fresh basil, tender new potatoes & green pesto
- Gluten-freegf
“Think of this as a fresh take on a roast dinner for 2 – it’ll give you the same comforting feelings but is much simpler and faster to knock up. You can have this beauty on the table in under 30 minutes. ”
Serves 2
Cooks In24 minutes
DifficultyNot too tricky
Romantic mealsDinner for twoPotatoKeep cooking and carry on
Nutrition per serving
-
Calories 554 28%
-
Fat 24.5g 35%
-
Saturates 9.1g 46%
-
Sugars 4.9g 5%
-
Salt 1.1g 18%
-
Protein 40.4g 81%
-
Carbs 45.6g 18%
-
Fibre 7.8g -
Of an adult's reference intake
Tap For Method
Ingredients
- 400 g baby new potatoes
- 200 g frozen peas
- 200 g piece of lamb rump
- 4 sprigs of fresh basil
- 1 heaped tablespoon yellow pepper pesto , or green pesto
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Tap For Ingredients
Method
- Halve any larger potatoes, then cook in a pan of boiling salted water for 15 minutes, or until tender, adding the peas to the party for the last 3 minutes.
- Meanwhile, rub the lamb all over with 1 teaspoon of olive oil, and a pinch of sea salt and black pepper.
- Starting fat side down, sear the lamb in a non-stick frying pan on a medium-high heat for 10 minutes, turning regularly until gnarly all over but blushing in the middle, or use your instincts to cook to your liking.
- Remove to a plate to rest, then, with the frying pan on a low heat, make a liquor by stirring in a splash of water and a little red wine vinegar to pick up all those nice sticky bits, leaving it to tick away slowly until needed.
- Drain the potatoes and peas, tip into the liquor pan, pick over most of the basil, add the pesto and toss it all well.
- Serve with the lamb, sliced thinly, then pour over the resting juices. Pick over the remaining basil leaves, and tuck in.
Tips
EASY SWAPS:
– You could use lamb chops, beef fillet, chicken breasts or any other prime cut.
– Swap out the peas for broad beans or even sliced asparagus.
Related recipes
Quick Asian fishcakes
Related features
52 Festive alternatives to Turkey
Our favourite Greek recipe ideas
10 lovely Easter lamb recipes
Related video
Italian roast leg of lamb: Jamie Oliver
© 2024 Jamie Oliver Enterprises Limited
- Terms of Use
- Privacy Policy
- Cookies
- Jamie Oliver Group
- Contact
- Sitemap
© 2024 Jamie Oliver Enterprises Limited